Korean Soy Milk Noodles Recipe

The AHA! Team — Fri, 06 Jun 2025 05:44:24 +0000

Recipe by: Christina Ng- East Meets Kitchen via Nutrition Facts – Korean Soy Milk Noodles Recipe “Kongguksu,” Korean Soy Milk Noodles, combines a homemade soy broth with whole-grain buckwheat noodles and vegetables. The broth is usually served cold but can be enjoyed warm if desired. Feel free to top the dish with any additional vegetables of choice. Soybeans are high in fiber, iron, magnesium, potassium, protein, and zinc. Certain gut bacteria can supercharge the benefits of soy foods, resulting in even more bone protection, even better control of menopausal symptoms, and even lower prostate cancer risk. How can we foster the growth of these good bacteria? Watch our video “How to Convert Into an Equol Producer” to find out. COURSE: Main Course SERVINGS: 2 Ingredients ▢ ½ cup dried soybeans, soaked overnight ▢ 2 tablespoons raw sesame seeds ▢ 2 tablespoons raw pine nuts ▢ 1 teaspoon miso paste, or to taste ▢ 4 ounces buckwheat noodles, cooked ▢ 8-10 cherry tomatoes, halved ▢ ½ cucumber, cut into thin strips Instructions In a pot, boil the soybeans in two cups of water (0.5 liters) for 20 to 30 minutes, then drain. In a blender, combine the soybeans, sesame seeds, pine nuts, and miso paste with two cups of water and blend until smooth. Chill the broth, serve at room temperature, or heat it in a saucepan, as desired. Ladle the broth on top of prepared buckwheat noodles and top with the cherry tomatoes and cucumber strips. To read the original article click here.

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Easy Korean Bulgogi Recipe: Fire Meat!

AHA Publisher — Tue, 04 Jan 2022 08:00:03 +0000

Dr. Josh Axe, DC, DNM, CN – Chinese takeout, Japanese sushi, Thai noodles: Asian foods have long been a staple in American food culture. But over the past few years, there’s another Asian cuisine that’s been taking us by storm: Korean barbecue and, especially, beef bulgogi … aka fire meat. What Is Bulgogi? Bulgogi is thinly sliced, marinated meat that’s usually cooked over a flame or grill. The name says it all: “bul” means fire and “gogi” means meat in Korean, translating quite literally to “fire meat.” It’s a staple in Korea, dating back to the second and third centuries B.C. At that time, the people living in what’s now known as Korea, covered meat in a sauce and then used skewers to cook it over a fire. Many centuries later, Korean nobility made a similar version of the original bulgogi, using thick cuts of meat over a charcoal fire. Interestingly, it wasn’t until there was a U.S. presence in Korea because of the Korean War that the meat used in bulgogi was cut thinly — our army came equipped with slicing machines. Today, pan frying bulgogi is quite common and allows people to easily make a bulgogi recipe at home without a blazing barbecue. Key Ingredients Though you can find spicy pork bulgogi and chicken bulgogi, the traditional version is made with thin-sliced beef. The bulgogi marinade is important, too: it’s sweet with a little kick, but not too spicy. It’s also usually accompanied by rice and kimchi, a fermented cabbage that’s a probiotic superstar. In my Bulgogi Recipe, I’ve made a few swaps so you can easily recreate this Korean BBQ recipe easily at home. Instead of sliced beef, we’ll use ground beef, which will help this bulgogi come together quickly. While white rice is tasty, it doesn’t add any nutritional value. So instead, we’ll sub in quinoa, which adds protein and all the essential amino acids. Finally, instead of soy sauce, my bulgogi recipe uses coconut aminos, keeping this Korean beef totally gluten-free. Let’s get our bulgogi on. How to Make Korean Beef Bulgogi In a large pot, bring two cups of water to a boil. Add in the sprouted quinoa, turn the heat down to medium-low heat and let simmer for 15 minutes. Next, pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the broccoli florets on the baking sheet, and give them a good toss with avocado oil, garlic powder and sea salt. Roast for 20 minutes. While the broccoli roasts, brown the ground, grass-fed beef in a large pan. In a mixing bowl, whisk together the maple sugar, coconut aminos, sesame oil, garlic powder, brown rice vinegar and ground ginger. Add the maple sugar mixture to the browned meat and mix well. Then divide the quinoa among four bowls. Top with the beef mixture and roasted broccoli for a Korean beef bowl. Add some extra flavor by sprinkling crushed red pepper, sea salt, fresh-cracked black pepper and green onions to the bulgogi bowl if you’d like. Korean Beef Bulgogi Recipe Heard of popular “fire meat”? This is it! In this bulgogi recipe, I’ve made a few swaps so you can easily recreate this delicious Korean BBQ recipe at home. INGREDIENTS Base: 1 cup sprouted quinoa medium head of broccoli, cut into florets 1 tablespoon avocado oil 1 teaspoon garlic powder sea salt, to taste Meat: 1 pound ground beef ¼ cup maple sugar ¼ cup coconut aminos 1 tablespoon sesame oil 1 tablespoon garlic powder 2 tablespoons brown rice vinegar 1 teaspoon ground ginger crushed red pepper, to taste salt and pepper, to taste chopped green onions (optional) INSTRUCTIONS In a large pot, bring two cups of water to a boil. Add in sprouted quinoa, turn down to medium-low heat and let simmer for 15 minutes. Preheat oven to 400 F. Line a baking sheet with parchment paper. Place broccoli florets on the baking sheet and toss with avocado oil, garlic powder and sea salt. Roast broccoli for 20 minutes. Meanwhile, brown the ground beef in a large pan. In a mixing bowl, whisk together maple sugar, coconut aminos, sesame oil, garlic powder, brown rice vinegar and ground ginger. Add the maple sugar mixture to the browned meat and mix well. Divide quinoa among four bowls. Top quinoa with beef mixture and top with roasted broccoli. Top bulgogi with crushed red pepper, sea salt and pepper and green onions, if desired. To read the original article click here.

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Korean dish Archives - Amazing Health Advances

Korean Soy Milk Noodles Recipe

Easy Korean Bulgogi Recipe: Fire Meat!